After Fast Feast: Pepper Jack Grilled Cheese & Jalapeño Tomato Bisque

Whenever I break the Yom Kippur fast, I eat light to avoid overloading my stomach after 25 hours of no food or water.  But let’s be real – when you’re ravenous, the last thing you want is a salad. 

That’s why this meal is a perfect balance of light while still providing the “oomph” we all want when super hungry.  

Ingredients (serves 2):

• 1 French Baguette
• 1 tablespoon butter 
• 1 slice Red onion
• 1 Jalapeño 
• 1 vine tomato sliced thin
• Pepper jack cheese sliced thin (as much as you like!)
• 2 cups of Arugula
• 1/4 Avocado
• 1 Lemon
• 1 can Amy’s tomato bisque soup

Grilled Cheese: 

1. Cut baguette so that you have enough for two healthy sandwiches and add cheese.
2. Warm half of the butter on low heat in a large pan and add sandwiched cheese into pan – making sure the bottom bread is evenly soaked with butter. Press hard with spatula to flatten. It’s ready to flip when the bread becomes a golden brown. 
3. Before flipping, open the sandwiches and add tomatoes, jalapeño, onion and season with salt. 
4. Carefully flip to the other side and repeat #2.

Tomato Soup: 

1. Warm tomato bisque soup in pot. 
2. Cut jalapeño in half and add top half of jalapeño directly into the pot to cook with soup. 
3. Remove seeds if you want less spicy and keep seeds for a fiery soup! 

Arugula salad: In a small mixing bowl, toss arugula with:

1. Juice and zest of one lemon
2. Drizzle of EVOO
3. Any excess red onion and tomato from grilled cheese – chopped small
4. Avocado slices 
5. Flax seed (optional)

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